Marjolaine cake Recipe

Again the original recipe comes from Godiva chocolate website
C:\Documents and Settings\Owner\Desktop\Godiva Marjolaine at Godiva_com.mht
I made some changes and some additions in the filling and the results were really more than perfect…Enjoy!
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Place 2 cups toasted hazelnuts in a food processor. Cover and process until very fine, but not oily. Combine ground hazelnuts and flour in a medium bowl. Cover and process remaining toasted hazelnuts. Reserve for garnishing cake.

Beat egg whites in large mixing bowel until frothy, using electric mixer at medium-low speed. Add salt and increase the speed to medium-high and beat egg whites until soft peaks start to form. Add sugar, 1 tablespoon at a time, beating well. Continue beating until stiff, shiny peaks form.

Bake for 30 to 35 minutes or until very lightly browned and just set when lightly touched. Cool cake in pan on a wire rack for 10 minutes. Invert the cake onto the wire rack and peel off the parchment paper and cool the cake completely.

Make praline:

Lightly oil a baking sheet. In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel. Add hazelnuts, stirring until coated well. Immediately pour mixture onto baking sheet and cool completely, about 30 minutes. Remove praline from baking sheet, put in a plastic bag and crush with rolling pin.

Make the dark chocolate ganache:

Put chocolate in medium bowl. Heat cream in saucepan until it comes to a boil. Pour hot cream over the chocolate and let stand for 30 seconds to soften the chocolate. Whisk mixture until smooth. Stir in butter and extract. Let cool for 15 minutes or until slightly thickened.

Bring to a boil and boil rapidly to 240ºF on a candy thermometer, or until syrup spins a long thread. Gradually beat the hot syrup into 8 egg yolks, and continue to beat until the mixture is cool and thick. Beat in bit by bit: 1+1/2 cups sweet butter.

Assemble the cake:

Trim edges and cut cake crosswise into 3 equal pieces, about 10 x 3.5 inches. Spread 4 tbsp of the butter cream over one cake layer. Sprinkle enough of the crushed praline to cover the surface. Top with the second cake layer and spread half of the chocolate ganache over, keep the rest for garnishing. Top with the last cake layer and spread the remaining butter cream over the top and sides of the cake. If desired, pipe some of the butter cream and the chocolate ganache around top edge of dessert as in photo.

Lift up the cake on the rectangle base, supporting the bottom of the cake in one hand. Using your other hand press the finely chopped hazelnuts on sides of the cake. Garnish with melted chocolate and cocoa powder.

You have come such a long ways in all your baking adventures. I remember when you first started here. Your pictures are excellent teaching tools, and your desserts are advanced in skill level and technique. Great job and beautiful cake! Thank you so much for taking the time to share. Everything you do shows just how much you care =D